Chicken ·
Ayam Goreng is Indonesian-style fried chicken, marinated in a fragrant blend of spices, garlic, ginger and turmeric, then deep-fried until golden and crispy. It’s bold, crunchy, and packed with flavour in every bite.
Category
Lunch
Servings
4
Prep time
1 hour 30 minutes
Cook time
25 minutes
Ayam Goreng is Indonesian-style fried chicken, marinated in a fragrant blend of spices, garlic, ginger and turmeric, then deep-fried until golden and crispy. It’s bold, crunchy, and packed with flavour in every bite.
Ingredients
- 1.8kg (4lbs) whole chicken
- sea salt, to season
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- ½ tsp black peppercorns
- 3 dried chillies, chopped
- 4 shallots, sliced
- 6 cloves garlic, sliced
- 4cm piece fresh ginger, chopped
- 4cm piece galangal, chopped
- 1 lemongrass, white part only, chopped
- 2cm fresh turmeric, chopped
- 2 lime leaves, shredded
- 1 tsp curry powder
- 125ml (½ cup) water
- 1 egg
- 150g (1 cup) cornflour (cornstarch)
- peanut oil (or other neutral oil) for deep frying
Directions
Prep the chicken
Break the chicken down into 10 pieces by removing the legs and wings, splitting the legs into drumstick and thigh, removing the breasts and halving each into 2 pieces. Season generously with salt and set aside on a tray.
Make the marinade
Place the coriander, fennel, cumin, peppercorns and chillies in a dry frying pan over medium high heat. Toast the spices for 1 minute until fragrant.
- Transfer to a mortar and pestle and grind to a powder.
- Place the shallots, garlic, ginger, galangal, turmeric, lemongrass, lime leaves and curry powder in a small food processor. Add the spice powder and season with some salt. Add the water and process until a smooth paste forms, scraping down the sides a few times.
- Place the marinade in a large bowl, then add the chicken and toss very well to completely coat the chicken pieces. Cover and refrigerate for 1 hour, up to overnight.
Cook the chicken
Place the cornflour in a medium bowl. Mix the egg through the marinated chicken until completely combined.
- Toss each piece of chicken in the cornflour, trying to keep as much of the marinade still on the chicken. Place the pieces on a wire rack over a tray.
- Heat enough oil for deep frying in a deep saucepan to 180°C (355°F).
- Cook the chicken in batches for 10-12 minutes, until golden, crisp and cooked through to 65°C (150°F). Drain on a wire rack.
- Serve hot with a sprinkle of salt and enjoy!
Recipe notes
Origins
Originating from Indonesia and Malaysia, Ayam Goreng translates to “fried chicken” in Indonesian and Malaysian and is found as a street food and a family dinner meal. Some regions simmer the chicken before frying it, whilst the other method which we have gone with marinates the chicken before coating and frying. Both versions are packed with layers of flavour and spice and the essential crispy coating.
Cook support
Wear some disposable gloves for mixing the chicken with the marinade and when coating in the flour to avoid staining your hands with the spices.
Substitutions
You can use a combination of your favourite chicken pieces (drumsticks, thighs, wings) rather than portioning a whole chicken.
Storage
Any leftovers can be stored in an airtight container and refrigerated for up to 5 days, then reheat in a hot oven on a wire rack over a tray.
Serving ideas
This doesn’t really need any dipping sauce, but you could serve it alongside some steamed rice, fresh cucumber and sambal or garnished with some crispy shallots.
FAQs
Can I use boneless chicken? Yes, but bone-in pieces give better flavour and stay juicier when fried. If using boneless, reduce the frying time slightly.
Is this recipe spicy? It has a mild heat from the dried chillies, but it’s more aromatic than hot. Add more chillies if you like it fiery.
What oil should I use for frying? Peanut oil is traditional and has a high smoke point, but any neutral oil like canola or vegetable oil will work.
Can I make this ahead? You can marinate the chicken ahead of time, but it’s best fried just before serving to keep the coating crispy.
How do I know when the chicken is cooked? Use a meat thermometer to check the internal temp – it should hit 65°C (150°F) at the thickest part.
